When I tell you these Pumpkin Cheesecake Cookies are my fall obsession, I mean it! Imagine biting into a soft, pumpkin-spiced cookie that hugs a creamy swirl of cheesecake right in the center. It’s like autumn gave you a hug and whispered, “You’ve got this, mama.”
As a Texas girl who starts decorating with pumpkins the second September hits, I can’t resist pumpkin desserts. And while I adore a good Soft and Chewy Pumpkin Cookie, these cheesecake-stuffed beauties take things to a whole new level.
Table of Contents
Why You’ll Love This Pumpkin Cheesecake Cookies Recipe
- Two treats in one – cozy spiced cookie + creamy cheesecake center.
- Perfect for gatherings – they’re just fancy enough to impress.
- Make-ahead friendly – you can chill the filling and dough in advance.
- Kid-approved – my three little ones devoured them faster than I could pour milk.
What Do Pumpkin Cheesecake Cookies Taste Like?
Think of your favorite pumpkin pie meeting a New York cheesecake, but in a handheld, less-messy form. The cookie base is warmly spiced and tender, while the cheesecake filling adds tangy smoothness. Together? Absolute magic.
Ingredients You’ll Need for Pumpkin Cheesecake Cookies
One of my favorite parts of fall baking is gathering all the cozy, warm spices and creamy ingredients that make these Pumpkin Cheesecake Cookies such a crowd-pleaser. If you’ve ever made my Soft and Chewy Pumpkin Cookies, you’ll notice some familiar ingredients—but here, we’re adding a luscious cheesecake twist.
For the Pumpkin Cookie Base:
- Unsalted Butter (1 cup / 226g, softened): The base of our cookie dough. Room temperature butter gives you that perfect light, fluffy texture when creamed with sugar. Don’t substitute with melted butter—it changes the texture completely.
- Light Brown Sugar (1 cup / 200g): Adds a hint of caramel flavor and moisture, helping these cookies stay soft for days.
- Granulated Sugar (1/2 cup / 100g): Balances sweetness and structure, giving the cookie just the right bite.
- Pumpkin Puree (3/4 cup / 180g): The star ingredient. Make sure you’re using 100% pumpkin puree, not pumpkin pie filling (that one’s already spiced and sweetened). If you have extra puree, it’s perfect for my Pumpkin Spice Almond Muffins.
- Large Egg (1): Binds everything together and adds richness.
- Vanilla Extract (2 teaspoons): A warm background note that enhances both the pumpkin and cheesecake filling.
- All-Purpose Flour (2 1/2 cups / 310g): Gives structure. Spoon and level your flour so you don’t pack too much in.
- Baking Soda (1 teaspoon): Helps cookies rise slightly while keeping them soft.
- Baking Powder (1/2 teaspoon): Works with the soda for that just-right puff.
- Salt (1/2 teaspoon): Balances sweetness and brings out all the cozy flavors.
- Pumpkin Pie Spice (1 tablespoon): The soul of fall baking. A fragrant mix of cinnamon, nutmeg, cloves, and ginger that makes these cookies smell like autumn magic.
- Ground Cinnamon (1 teaspoon): Because in my kitchen, there’s no such thing as too much cinnamon!
For the Cheesecake Filling:
- Cream Cheese (8 oz / 226g, softened): Use full-fat for the best flavor and texture. This gives the cookies that irresistible creamy center.
- Granulated Sugar (1/4 cup / 50g): Sweetens the cheesecake filling just enough without overpowering it.
- Vanilla Extract (1 teaspoon): Adds warmth and balances the tanginess of the cream cheese.
- All-Purpose Flour (1 tablespoon): A little bit of flour stabilizes the filling so it pipes smoothly and sets beautifully in the cookie.
How to Make Pumpkin Cheesecake Cookies
Making Pumpkin Cheesecake Cookies might sound a little fancy, but trust me—it’s actually very simple when you break it down into steps. I’ll walk you through it just like I would if we were baking together in my Texas kitchen. Grab your mixing bowls, a piping bag (or just a zip-top bag if you’re like me and always lose the piping tips), and let’s get baking!
Step 1: Make the Cheesecake Filling
- In a medium mixing bowl, beat the softened cream cheese until it’s completely smooth and lump-free. This step is important—no one wants chunky filling.
- Add granulated sugar, vanilla extract, and a spoonful of flour, mixing until the filling is silky and thick.
- Transfer the mixture into a piping bag (or a sturdy zip-top bag with the corner snipped).
- Chill the filling in the fridge for at least 30 minutes. This helps it firm up so it pipes neatly into the cookies later.
💡 Tip: If you love cream cheese in desserts, you might also enjoy my Pumpkin Chocolate Chip Bread—it has that same cozy balance of tangy and sweet.
Step 2: Make the Pumpkin Cookie Dough
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2–3 minutes with a hand or stand mixer.
- Beat in the pumpkin puree, egg, and vanilla extract. Your dough may look a little soft and fluffy—that’s totally normal.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; otherwise, your cookies could turn tough.
- Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. This step helps the cookies keep their shape in the oven.
Step 3: Shape and Bake the Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper (because no one likes scrubbing pans afterward).
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared sheets.
- Flatten each dough ball slightly, then use your thumb or the back of a spoon to press a shallow well in the center. This is where the cheesecake filling will go.
- Bake the cookies for 12–14 minutes, until the edges are just set and the tops look baked through. Don’t overbake—they’ll continue to firm up as they cool.
- If the wells puff up a little during baking, use the back of a spoon to gently press them down again while still warm.
Step 4: Fill with Cheesecake
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, pipe about 1 to 1½ teaspoons of chilled cheesecake filling into the center of each cookie. Smooth the tops if you’d like a polished bakery-style look.
- Pop the finished cookies in the fridge for about 20 minutes to let the filling set.
And that’s it—you now have a tray of soft, spiced, and creamy Pumpkin Cheesecake Cookies that look like they came straight from a bakery window.
Tips and Tricks for Perfect Pumpkin Cheesecake Cookies
- Don’t skip chilling – both dough and filling need it to keep shape.
- Make them ahead – cookies can be baked a day before and filled when ready.
- Pumpkin puree tip – blot excess moisture with a paper towel if it looks watery.
- Spice swap – no pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves.
Storage for Pumpkin Cheesecake Cookies
These cookies are best stored in the fridge (thanks to the cream cheese center). Keep in an airtight container for up to 5 days. For longer storage, freeze unfilled cookies and add the cheesecake filling later.
FAQs
Q: Can I freeze these cookies?
Yes! Bake the cookies, freeze them without filling, then thaw and add cheesecake before serving.
Q: Can I use fresh pumpkin puree?
You can, but make sure it’s strained well—fresh puree tends to be wetter.
Q: Do these need to be refrigerated?
Yes, the cheesecake center makes them perishable. Chill after filling.
Conclusion
These Pumpkin Cheesecake Cookies are fall baking at its best—warm, cozy, and just the right balance of spiced cookie and creamy cheesecake. Bake a batch for your family, or bring them to a gathering and watch them disappear faster than pumpkin spice lattes in October.
And if you’re craving more pumpkin joy, check out my Pumpkin Spice Almond Muffins or Pumpkin Chocolate Chip Bread next.
Happy baking, friend—your kitchen is about to smell amazing. 🎃✨
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The Best Pumpkin Cheesecake Cookies – Easy Recipe You’ll Love
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft pumpkin spice cookies with a smooth cheesecake center. The cookies are baked separately, then filled with a chilled, creamy swirl of cheesecake for a clean, tangy finish that contrasts the spiced cookie base.
Ingredients
FOR THE PUMPKIN COOKIE BASE
1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar
1/2 cup (100g) granulated sugar
3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
2 1/2 cups (310g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
FOR THE CHEESECAKE FILLING
8 oz (226g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Instructions
1. MAKE THE CHEESECAKE FILLING: In a medium bowl, beat the cream cheese until smooth and free of lumps. Add the granulated sugar, vanilla extract, and flour, and mix until the filling is completely smooth. Transfer the mixture to a piping bag or a zip-top bag with one corner snipped off. Chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
2. MAKE THE PUMPKIN COOKIE DOUGH: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies keep their shape while baking.
3. SHAPE AND BAKE THE COOKIES: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each one slightly, then use your thumb or the back of a spoon to press a shallow well into the center of each dough ball. Bake for 12 to 14 minutes, or until the edges are set and the tops look just done. Remove from the oven and, if needed, use the back of a spoon to gently press down the centers again. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
4. FILL WITH CHEESECAKE: Once the cookies are fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center of each cookie. Smooth the top if desired. Chill the filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.
Notes
Be sure to chill the cheesecake filling and the cookie dough for the best texture and shape.
Use a cookie scoop for even portions and uniform baking.
Cookies can be stored in the refrigerator in an airtight container for up to 4 days.
